This Mongolian Beef Recipe is pure dinner magic: deeply savory, slightly sweet, kissed with a touch of heat, and finished with fresh green onions for that perfect contrast. Just imagine melt-in-your-mouth slices of seared beef enveloped in a glossy, garlicky sauce that tastes like your favorite takeout—only even better because it’s homemade! In just 30 minutes, you can whip up a restaurant-worthy meal that’s perfect for busy weeknights, yet impressive enough for guests.
Ingredients You’ll Need
You’ll be amazed at how the simplest ingredients come together to create big, bold flavors in this Mongolian Beef Recipe. Each component has a purpose, from the tender beef to the punchy ginger, making this dish anything but ordinary.
- Flank Steak (1 lb), thinly sliced against the grain: The secret to ultra-tender beef that soaks up every bit of sauce—cutting against the grain is a game-changer!
- Cornstarch (1/4 cup): Coating the steak gives it that signature crispy edge and helps the sauce cling beautifully.
- Vegetable Oil (2 tablespoons): Neutral oil is ideal for high-heat searing; it makes the beef sizzle without overpowering the dish.
- Garlic (3 cloves, minced): A must for flavor! It brings an irresistible depth and aroma to the sauce.
- Fresh Ginger (1 teaspoon, grated): Adds zing and freshness—a little goes a long way.
- Low-Sodium Soy Sauce (1/2 cup): The salty backbone of the dish; using low-sodium gives you delicious flavor without it being too salty.
- Water (1/2 cup): Keeps the sauce from being too concentrated and helps everything meld.
- Brown Sugar (1/2 cup, packed): Brings that signature glossy, sweet finish to balance out the savoriness.
- Red Pepper Flakes (1/2 teaspoon, optional): For a subtle, customizable kick—add more or less to your taste.
- Green Onions (4, sliced): Stirred in at the end for a hint of freshness and a pop of vibrant green.
- Cooked White Rice for Serving: Fluffy rice soaks up all that saucy goodness and makes it a complete meal.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Start by tossing those perfectly thin slices of flank steak with cornstarch. This simple step is the key to getting that restaurant-style crispness on the outside of each piece. Let the beef sit for about 10 minutes while you prep the rest of your ingredients—this helps the cornstarch really cling to the meat, so you’ll get extra crunch when it hits the pan.
Step 2: Mix the Sauce
Grab a small bowl and whisk together the low-sodium soy sauce, water, brown sugar, minced garlic, grated ginger, and red pepper flakes if you want a hint of spice. The aroma alone will have you excited! This sauce is what makes the Mongolian Beef Recipe so unforgettable—salty, sweet, rich, and a touch fiery.
Step 3: Sear the Beef
Heat the vegetable oil in a large skillet over medium-high. Add the beef in a single layer (don’t overcrowd!) and let it sear for 1 to 2 minutes per side. You’re aiming for browned, crispy edges that lock in the flavor. Cook in batches if needed—trust me, it’s worth the extra pan time.
Step 4: Make the Sauce
With the beef set aside, pour your prepared sauce into the skillet. Bring it to a gentle simmer and let it bubble for a few minutes. This reduces and thickens the sauce a bit, making it glossy and rich—it’ll be the perfect coating for your steak in the next step.
Step 5: Combine and Finish
Toss the beef back into the pan and stir to coat every piece with that gorgeous sauce. Cook for another 1 to 2 minutes, just until the beef is heated through. Finish by stirring in sliced green onions for a burst of freshness. Serve piping hot over fluffy rice, spooning extra sauce on top—this Mongolian Beef Recipe delivers pure comfort in every bite.
How to Serve Mongolian Beef Recipe
Garnishes
For that finishing touch, sprinkle extra sliced green onions on top right before serving. If you love texture, add a handful of toasted sesame seeds or even a light scatter of chopped cilantro for an herbal note. Want even more style? A few rings of fresh red chili will hint at the gentle heat inside.
Side Dishes
This Mongolian Beef Recipe pairs beautifully with classic steamed white rice, but don’t stop there! Try with jasmine or brown rice, or even spoon over cauliflower rice for a lighter option. For a full takeout vibe at home, add steamed broccoli, quick stir-fried veggies, or a cool cucumber salad to cut through the richness.
Creative Ways to Present
You can serve Mongolian Beef Recipe family-style on a big platter for everyone to dig in, or plate it up in individual bowls for a cozy weeknight dinner. For a fun twist, fill lettuce cups with spoonfuls of beef, sprinkle with crispy noodles, and serve as crowd-pleasing appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Beef Recipe keeps surprisingly well! Let it cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making tomorrow’s lunch or dinner just as irresistible.
Freezing
This dish is freezer-friendly, too. Pop the cooled beef and sauce into a freezer-safe bag or container and freeze for up to two months. Just be sure to press out as much air as possible to prevent freezer burn. For best results, freeze without the green onions and add fresh when reheating.
Reheating
To reheat Mongolian Beef Recipe, gently warm on the stovetop over medium-low heat until hot, adding a splash of water to loosen the sauce if needed. You can also microwave it in short bursts, stirring in between. Just take care not to overcook, so your beef stays tender.
FAQs
Can I use a different cut of beef?
Absolutely! Flank steak is classic for Mongolian Beef Recipe, but skirt steak or sirloin work beautifully. Just slice thinly against the grain for maximum tenderness.
How spicy is this dish?
The base recipe isn’t very spicy at all—just a hint of warmth from the optional red pepper flakes. Feel free to adjust the amount to suit your tastes or leave it out entirely for a mild, family-friendly dish.
Can I make this gluten-free?
Yes! Just use your favorite gluten-free soy sauce or tamari. Double-check any store-bought sauces for sneaky gluten-containing ingredients if you’re serving someone with allergies.
What vegetables can I add?
Broccoli florets, bell peppers, snow peas, or even carrots stir-fried separately all play wonderfully with this Mongolian Beef Recipe. Toss extra veggies into the pan just before adding the sauce for a colorful, nutrient-packed meal.
Can I make it in advance for meal prep?
This dish is fantastic for meal prep. Store cooled beef and sauce separately from your rice or veggies, then combine and reheat when you’re ready to eat. It tastes just as great a day or two later!
Final Thoughts
This Mongolian Beef Recipe truly brings the comfort and excitement of your favorite takeout straight to your home kitchen—with less fuss and even more flavor. If you’re craving something easy, dazzling, and guaranteed to win over a crowd, you just have to give this dish a go. Happy cooking!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Mongolian Beef recipe is a quick and easy stir-fry dish that’s perfect for a weeknight dinner. Tender slices of flank steak are coated in a savory-sweet sauce with hints of garlic and ginger, then served over steamed rice. It’s a popular takeout favorite that you can easily make at home!
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon red pepper flakes (optional)
For Serving:
- 4 green onions, sliced
- cooked white rice
Instructions
- Toss the Beef: Toss the sliced flank steak with cornstarch until evenly coated. Let sit for 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes if using.
- Sear the Beef: Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 1–2 minutes per side until browned and crispy. Cook in batches if necessary to avoid overcrowding the pan. Remove steak and set aside.
- Cook the Sauce: In the same skillet, pour in the sauce mixture and bring to a simmer. Cook for 2–3 minutes until slightly thickened.
- Combine and Serve: Return the steak to the pan and toss to coat in the sauce. Cook for another 1–2 minutes until heated through. Stir in green onions and serve immediately over rice.
Notes
- For extra crispiness, fry the steak in more oil or use an air fryer.
- You can substitute flank steak with skirt steak or sirloin.
- Add steamed broccoli or bell peppers for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 18g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
